Who doesn’t love a good and spicy Indian dish right? Now how about some spicy Indo-Chinese food? It’s literally the best of both worlds! Chinese food with Indian influences and heat is absolutely delicious!
Plus – you get to experience a whole new fusion of flavors in Indo-Chinese food! You will love this fusion recipe – I’m confident! haha!
This recipe uses cod, but any light flavored fish can be used. And, if you would rather opt for a vegetarian version – Chinese Eggplant is a perfect substitute in this recipe. It is maintains its flavor and shape in the dish, so you don’t end up with mushy eggplant in the end.
Check out the recipe!
SZECHUAN STEAMED COD IN HOT OIL
- ½ cup Spicy Szechuan Stir-fry sauce
- ½ cup Thai Sweet Chili Sauce
- 1/4 cup lime juice (you can decrease to 2 Tbsp if you want less tartness)
- 1/4 cup of honey
- 1 Tbsp. garlic (minced or paste works)
- 1 Tbsp. ginger (grated or paste works)
- ¼ cup of oil + extra ¼ cup
- 1 or 2 whole garlic cloves (cleaned and cut into thin rounds)
- ¼ inch knob of ginger (cleaned and cut into thin rounds)
- 2-3 dried red chilis (with seeds)
- ½ tsp. of salt
- 1 cup of finely shredded red cabbage
- 1 Tbsp of red chili flakes
- 2 Tbsp of finely chopped cilantro or parsley
- 1.5 lbs. of thinly sliced cod fillets (*Vegetarian option: 2-3 Medium sized Thinly Sliced Chinese Eggplant)
**NOTE: For the Vegetarian option: Cut the eggplant on a bias to about ¼ inch thickness. Toss the eggplant in cornstarch till lightly coated on both sides. In a small pan, add about 4 Tbsp of oil and fry the eggplant (in small batches) on both sides for about 3-4 minutes on medium heat to give it a light crust. This will help the eggplant maintain its shape and not become soggy in the remaining recipe steps.
- In a wok or large deep skillet, heat oil on medium heat.
- Add in the dried chilis, whole garlic cloves, and knob of ginger and let it fry in the oil for about 2-3 minutes.
- Remove from heat and pour everything into a cup or bowl to cool off. (Will be used at end of recipe.)
- Add in the next ¼ cup of oil and let it heat up.
- When the oil is hot, lower heat and add in the stir-fry sauce, sweet chili sauce, salt, honey, garlic, ginger, and lime. Mix gently with a spoon to avoid any splattering out the pan – especially because of the honey and lime in the sauce. Let the sauce simmer on low heat for 1-2 minutes, continuing to gently mix to avoid any burning.
- Once sauce is simmered, add in red cabbage, and mix into sauce. Cover and cook for another 3 minutes on medium heat.
- After time, uncover and add in the cod fillets (or eggplant) and gently flip to coat both sides.
- At this point, lower heat, cover and let it steam in heat for about 7-10 minutes, only checking it 1x in the middle to avoid burning.
- Once cooked, uncover, and sprinkle red chili flakes on top and gently mix into the dish.
- Remove from heat and sprinkle the cilantro/parsley on top.
- Drizzle some of the cooled chili oil on top of each dish and serve hot with rice or noodles, if desired.
NOTE: To add even more texture to this dish, fry the cilantro in hot oil till crispy and dark green. Then add that as your garnish – if desired.
There you go! This is one recipe you just have to save! Once you see how beautiful it is looks with all the vibrant colors and realize how delicious it is with all the different textures, you will want to make this over and over again!
And I do recommend you try both the fish and eggplant version of this recipe – its so satisfying and flavorful both ways!
Let me know your thoughts by commenting below, tag me with your cod/eggplant pics on IG @cmspiceculture or catch me on FB at “Spice Culture Cooking.”